article - Orlando Foods

Extruded Pasta Dough: Troubleshooting, Drying & Storing

Oct 5, 2026 | article

Extruded Pasta Dough: Troubleshooting, Drying & Storing Making extruded pasta is part science, part craft, and a whole lot of observation. If you’ve already mastered flour selection and hydration, you’re well on your way to producing exceptional pasta....

Mastering Extruded Pasta: Flour, Hydration & Building the Perfect Dough

Oct 5, 2026 | article

Mastering Extruded Pasta: Flour, Hydration & Building the Perfect Dough To make successful extruded pasta, you only need two simple components: flour and hydration (water or eggs). Yet the relationship between those two components determines everything—from how...

Let Tomatoes Do the Work

Aug 28, 2026 | article

Let Tomatoes Do the Work What Italian Cooking Teaches Us About Keeping It Simple Across Naples, pizzerias and seaside restaurants open their doors to the summer breeze. On their tables, tomatoes take center stage—not because chefs do more with them, but because they...

Bromate-Free Flour for Foodservice: What Operators Need to Know

May 8, 2026 | article

The End of Bromate: What It Really Means for Flour, Dough, and the Future of Baking Potassium bromate has quietly defined the performance standard for flour, especially in the United States. It makes dough stronger, more forgiving, and easier to scale. Now that...

Make Olive Oil Your Daily Ritual

Jul 16, 2025 | article

Make Olive Oil Your Daily Ritual 5 Ways to Use Olive Oil to Enhance Your Well Being July 2025 Somewhere in the eastern Mediterranean around 4000–4500 BCE, someone had the brilliant idea to press the small, savory fruits of the olive tree into oil. Once prized for its...

Burrata is Booming

Jun 16, 2025 | article

Burrata is Booming How to Serve It, Style It, and Source it Authentically June 2025 In just the past four years, the rising demand for Burrata in the US has led to a 30% increase in restaurants featuring this fresh Italian cheese on their menus (Nation’s...